Potato and Celery Salad with Blue Cheese Dressing

The blue cheese dressing takes this potato salad to the realms of the decadent...

• Ready In: 20 mins
• Serves: 6

Ingredients

• 2  lbs boiling potatoes, quartered lengthwise and cut into ¾ inch slices
• 1⁄4 cup white vinegar
• 2  stalks celery, chopped fine
• 3⁄4 cup  thinly-sliced radish
• 3⁄4 cup  thawed frozen corn
• 3  scallions, minced
• 4  ounces blue cheese, crumbled
• 1  large egg
• 1  clove garlic, chopped
• 1⁄2 teaspoon Worcestershire sauce
• 1⁄8 teaspoon cayenne
• 3  tablespoons olive oil

Directions

1. Steam potatoes, covered, 8-10 minutes, or until just tender.
2. Transfer to a bowl.
3. Toss with 2 tblsps of the vinegar and salt to taste and let cool.
4. Add celery, radishes, corn, scallions and chill, covered, for 1 hour, or until cold.
5. In blender or processor, puree cheese with egg (I get eggs from the village that I can trust, but you may want to soft-boil yours), 2 tblsps vinegar, garlic, Worcestershire Sauce and cayenne; add oil in a thin stream and blend until dressing is emulsified.
6. Chill, covered, for 1 hour.
7. Pour over salad, toss, and season.
8. (can be made 1 day ahead).